Factors which affect velum formation by flor yeasts isolated from Sherry wine

Systematic and Applied Microbiology

Volumn 20, Issue 1, 1997, Pages 154-157

  Martinez P ^a   Perez Rodriguez L ^a   Benitez T ^b  

^a Pedro Domecq   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Flor yeast; Saccharomyces cerevisiae; Sherry wine; Velum formation

Indexed keywords

ALCOHOL; CARBON; GLUCOSE;

AEROBIC METABOLISM; ARTICLE; CULTURE MEDIUM; NONHUMAN; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; WINE; YEAST;

SACCHAROMYCES CEREVISIAE;

EID: 1842416007     PISSN: 07232020     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0723-2020(97)80060-4     Document Type: Article

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